Quinoa & Smoked Tofu Salad
2 cups water
¾ teaspoon salt
¼ cup lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoon minced ginger garlic
¼ teaspoon freshly ground pepper
200gms baked smoked tofu
1 small yellow bell pepper
1 cup grape tomatoes
1 cup diced cucumber
½ cup chopped fresh parsley
½ cup chopped fresh mint
Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add quinoa and boil. Reduce to a simmer, cover and cook until the water has been absorbed 15 to 20 minutes.
Spread the quinoa on a baking sheet to cool for 10 minutes.
Meanwhile, whisk lemon juice, oil, garlic, the remaining ¼ teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley, and mint; toss well to combine. And serve.
Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.
Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.